We begin Blogging Marathon today and the theme that I chose for this week is Low Fat/Low Cal Break fast.
Today is my personal favorite Oats Thalipeeth.
Regular readers of this blog would know by now that "Thalipeeth" is one of my favorite dishes.
I have already blogged about
Carrot Cabbage Bhajaniche Thalipeeth and
Sabudana Thalipeeth in earlier Marathons.
Today, I would be blogging about a healthier version of Thalipeeth i.e. Oats Thalipeeth.
Nowadays, everyone is extremely fitness and health conscious. One is always counting calories before eating any dish.
There are many theories on the way one should lead healthy lifestyle. But noone has debate that a hearty and healthy breakfast plays an important role in ensuring that we lead a healthy lifestyle.
When one joins any gym or goes for any diet related counselling, one of tips given is eating Oats for breakfast.
Most of the people eat oats with milk like porridge or cereals. But personally, I am not very fond of eating oats with milk. So, I would always be on a lookout of different recipes with oats especially savory recipes as I do not have sweet tooth.
I have collected some oats savory recipes and would be sharing 3 such recipes with you for this week's Blogging Marathon theme of Low Fat/Low Cal Break fast.
Today on the first day of Blogging Marathon, we have Oats Thalipeeth.
Oats Thalipeeth
Ingredients :
Oats - 1/2 cup or 5 tablespoons
Onion - 1/2
Tomato - 1/2
Coriander leaves - few
Salt - as per taste
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Coriander powder - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Water - for binding
Oil if required incase of using non stick pans
Sugar - pinch (not necessary)
Method :
1) Finely chop onion and tomato.
2) Wash and finely chop coriander leaves.
3) Wet the oats using some water gently with your hands. (Use minimum water. Do not soak the oats in water)
4) Let the oats rest for atleast 10 minutes.
5) Take oats in a large bowl and add chopped onion, tomato and coriander leaves
6) Add turmeric powder, chilli powder, coriander powder, cumin powder and salt.
7) A pinch of sugar may be added as per choice and preferance.
8) Mix all the ingredients well.
9) Add slight water only if required to form dough for thalipeeth.Dough should not be hard.
10) Make a ball and flatten it with your palm on a non stick pan.
11)Place the flatten dough on heated girdle/tava.
12) If nonstick pan is not being used, ensure that some oil is spread on the girdle before you place the flatten dough so that it should not stick.
13) Cover with a lid and let it cook for sometime on medium heat.
14) When it starts crackling, that is an indication that thalipeeth is cooked from one side.
15) Flip it on the other side and let it cook uncovered.
Oats Thalipeeth is ready to be eaten with tomato sauce or coriander - mint chutney.
Notes :
Unless bhajani thalipeeth or sabudana thalipeeth, the dough of oats thalipeeth tends to be soft and mushy.
Use soft hands for making the dough and flattening it.
Oats Thalipeeth may require more time to finely cook as compared to the normal thalipeeth
Oats does not have any individual taste hence ensure that seasoning is adequate otherwise the oats thalipeeth would be bland and tasteless.
You could add carrots, peas or garam masala for enhanced flavors.
Check out the
Blogging Marathon page for the other Blogging Marathoners doing BM# 20
